Mocha Brownies and Fudge Icing ... The Dot Moore Show

Dot Moore Show
Air date: January 19, 2003

Mocha Brownies

8 ounces granulated sugar 1 teaspoon vanilla flavoring

4 ounces butter (margarine) 3 ounces all-purpose flour

1 ounce unsweetened cocoa powder ˝ teaspoon baking powder

1 teaspoon instant espresso granules ˝ teaspoon salt

2 eggs 2 ounces chopped walnuts

"Extra Ingredients!"

4 ounces cream cheese (softened) 1 egg

1/3 cup sugar 1 teaspoon vanilla flavoring

Pinch of salt

Preheat oven to 350° and pan coat 9x9x2 baking pan.

In a medium saucepan, combine granulated sugar,
butter, cocoa, and espresso granules. Cook and
stir over medium heat until butter melts.
Remove from heat and cool for 5 minutes.
Add eggs and vanilla. Beat lightly by hand just
until combined. Stir in flour, baking powder, and salt.
Stir in walnuts. Spread batter in baking pan.

Using "Extra Ingredients", blend cream cheese,
sugar, egg, vanilla, and salt with hand mixer until smooth.
Drop on top of unbaked brownies.

Bake for 25 minutes or until done. Cool pan on rack.

"Fudge Icing"

3 tablespoons butter (margarine) 2-3 tablespoons milk

ž ounce unsweetened cocoa powder ˝ teaspoon vanilla

8 ounces sifted confectioner's sugar

In a mixing bowl, beat butter until fluffy.
Add cocoa. Gradually add ˝ of the confectioner's sugar,
beating well. Slowly beat in 2 tablespoons milk
and the vanilla. Slowly beat in remaining sugar.
Add additional milk, if necessary, to soften the consistency.
Spread over cooled brownies. Cut into bars.

©1999-2005 Cakes By Judi, Inc.

Mocha Brownies
8 ounces granulated sugar	1 teaspoon vanilla flavoring
4 ounces butter (margarine)	3 ounces all-purpose flour
1 ounce unsweetened cocoa powder	˝ teaspoon baking powder
1 teaspoon instant espresso granules	˝ teaspoon salt
2 eggs	2 ounces chopped walnuts

"Extra Ingredients!"
4 ounces cream cheese (softened)	1 egg
1/3 cup sugar	1 teaspoon vanilla flavoring
Pinch of salt

Preheat oven to 350° and pan coat 9x9x2 baking pan. In a medium saucepan, combine granulated sugar, butter, cocoa, and espresso granules. Cook and stir over medium heat until butter melts. Remove from heat and cool for 5 minutes. Add eggs and vanilla. Beat lightly by hand just until combined. Stir in flour, baking powder, and salt. Stir in walnuts. Spread batter in baking pan. Using "Extra Ingredients", blend cream cheese, sugar, egg, vanilla, and salt with hand mixer until smooth. Drop on top of unbaked brownies. Bake for 25 minutes or until done. Cool pan on rack.

"Fudge Icing"
3 tablespoons butter (margarine)	2-3 tablespoons milk
ž ounce unsweetened cocoa powder	˝ teaspoon vanilla
8 ounces sifted confectioner's sugar

In a mixing bowl, beat butter until fluffy. Add cocoa. Gradually add ˝ of the confectioner's sugar, beating well. Slowly beat in 2 tablespoons milk and the vanilla. Slowly beat in remaining sugar. Add additional milk, if necessary, to soften the consistency. Spread over cooled brownies. Cut into bars.